Bertolli

Louisville Pasta Recipe List

Equus Restaurant

122 Sears Ave., St. Matthews, KY 40207
502-897-9721

Equus Tournedos Rossini

Yields: 2 servings

INGREDIENTS

2 8-ounce filets of prime beef, cut in half to form four tournedos
4 slices pate of foie gras, studded with black truffle
4 fluted mushrooms

METHOD

  • Cut filets in half and saute seasoned medallions on both sides until browned (will finish cooking in oven)
  • Top the cooked tournedos with a 1/4 slice of foie gras mousse and top with fluted mushroom for garnish (see below)

    INGREDIENTS: Sauce

    1 t cold butter
    1/2 t fresh rosemary, chopped
    1 t fresh shallots, chopped
    1/4 t fresh garlic, chopped
    1/4 C red wine
    1 T tomato puree
    8 oz veal stock

    METHOD: sauce

  • In hot saute pan add a touch of cold butter followed by garlic, shallots, rosemary, tomato product and red wine.
  • Allow this mixture to reduce until the liquid has all but evaporated, add veal stock and reduce sauce until the desired thickness is reached

    SUBSTITUTIONS

  • Fluted mushroom is a garnish using a fluting knife cutting circular strokes into a raw cremini mushroom and then blanching the mushroom in butter, white wine and lemon juice. This is not a garnish for the home cook, perhaps just some sliced sauteed shiitake's or creminis would be nice.
  • The veal stock we use is a complicated reduction sauce which has thickened somewhat on it's own, a suitable substitute would be a touch of beef bouillon perhaps thickened with a little corn starch.

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